Zesty Lemon-Pepper Mashed Potatoes

There’s a world where mashed potatoes are bland and predictable. But every so often, someone decides to flip the script. Picture this: you’re cruising along a familiar path, and then, out of nowhere, a sharp turn takes you through lemon groves and peppercorn fields. The zest and bite intertwine, breathing new life into an old favorite. It’s the kind of dish that smacks you awake and asks you to reconsider what you thought you knew about mashed potatoes.

Zesty Lemon-Pepper Mashed Potatoes

Recipe by Ryan RustCourse: Side DishCuisine: InternationalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

270

kcal

Total time

30

minutes

Bright citrus meets the warm embrace of buttery potatoes in this refreshing twist on a staple. The boldness of lemon zest, perfectly paired with the crackle of black pepper, transforms the humble mashed potato into a dish that is both familiar and surprisingly novel.

Ingredients

• 4 large Russet potatoes, peeled and quartered

• Zest of 2 lemons

• 1 teaspoon cracked black pepper

• 5 tablespoons unsalted butter

• 1 cup milk, warmed

• Salt, to taste

Directions

• Peel potatoes.
• Boil potatoes in salted water until tender, about 15 minutes.
• Drain, but they’re not done; back in the pot, they go.
• Mix in lemon zest, pepper, and butter. Remember, butter makes it better.
• Mash them up, adding milk gradually until creamy perfection.
• Season with salt. There you go, magic on a plate.

Notes

• Zesting: Ensure only to get the outer layer of the lemon skin. The white pith can be bitter.
• Personal Challenge: Replace half the butter with olive oil for a Mediterranean twist next time.

Related Recipes

• Maple Bacon Mashed Potatoes
• Garlic-Herb and Brown Butter Mashed Potatoes
• Parmesan Truffle Mashed Potatoes